Seasonal food was in abundance this month as bloggers paired cheese with everything from asparagus from England to corn in the USA. Sweet, savoury, spicy and smoky all made an appearance in the recipes, as did cheeses from paneer to Cheddar, blue cheese and cream cheese. So, without further ado, here are May’s seasonal, cheeseonal recipes:

I kicked off the challenge with my Nettle Gnocchi with Cashel Blue Sauce, where the tangy, herbiness of the nettles complemented the rich, creamy blue sauce perfectly (although they were a tad chewy, so think I need to get some gnocchi practice in…)

Next up was Food Day- Dreaming, who used the very in-season asparagus in delicious Asparagus Tarts, two ways, the first marrying feta and ricotta with lemon and asparagus and the second bringing together asparagus with mushrooms and white Cheddar. Cheesy choice, always welcome.

More home-grown produce was then proffered by Creative Economy in the Kitchen who used her asparagus to make a Cheese-y Omelette Primavera with mushrooms and Caerphilly cheese.

Over in America, Put on Your Cake Pants used seasonal corn to make Mexican Cotija Corn, a mouth-watering side dish with fresh corn, Mexican cotija cheese and coriander (cilantro over there!)

It’s not often you find a cheesy pud on my blog but the abundance of elderflowers at this time of year tempted me to make an Elderflower Cheesecake, with the subtle taste of ginger in the biscuit crumbs and decorated with crystallised flowers.

Elizabeth’s Kitchen Diary was along next, celebrating the last of the season’s cauliflowers in a Hidden Cauliflower Cheese Pasta Sauce with Cheddar cheese and wholegrain mustard which would surely tempt (or trick!) any child to eat their veg.

Selma’s Table was in a partying mood and brought her Asparagus and Feta Cigars as a perfect canapé. Asparagus, feta and parmesan cheese wrapped in crispy filo and sprinkled with poppy seeds.

The Garden Deli is always one to delight with photos and surprise with ingredients and didn’t disappoint this month with the seasonal and unusual green sweet cicely seeds in her Roasted Grape Tartlets with Mascarpone

Vohn’s Vittles was another one raiding the hedgerows, this time to bring us Wild Garlic and Hazelnut Pesto. Ransoms and hazelnuts, combined with hazelnut oil and Parmesan cheese would bring a hint of early summer to any pasta dish.

And finally Saucy Gander rounded things up with a riot of punchy flavours in her Badass Smoky Chilli Cheese Beer Bread. Featuring Korean red pepper paste, smoked paprika, garlic and pureed persimmons and still finding room for cheese, this is the kind of bread that Hell’s Angels would toast for breakfast.

I hate having to choose a winner, especially as so many recipes are from overseas and so aren’t eligible to win this month’s lovely chutney from The Naughty Sheep. But choose I must and so, after the usual scrap conflab with the Other Half, I can announce that this month’s winner is The Circus Gardener’s Kitchen with his Smoked Cheese and Chive Beignets. Thanks to everyone who took the time to share their lovely recipes this month. I wish I could chutneyfy you all.

Gosh! Thank you! I’m delighted to have been picked as the winner, especially given the many excellent recipes that were entered – I’m certainly looking forward to trying out quite a few of them. Thank you, also, for hosting the challenge – a great way to stimulate a bit of creativity amongst us bloggers.

Nice looking recipes, thanks for sharing them! Especially liked the asparagus tarts. Hope you don’t mind me adding my two-cents but here’s a little tip for tender gnocchi – don’t use the food processor (use a food mill or mash by hand or even a grater). The food processor binds the starches too much so that’s why it comes out chewy.

Nice looking recipes, thanks for sharing them! Especially liked the asparagus tarts. Hope you don’t mind me adding my two-cents but here’s a little tip for tender gnocchi – don’t use the food processor (use a food mill or mash by hand or even a grater). The food processor binds the starches too much so that’s why it comes out chewy.